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Mielie Bread

Makes: 1 Mielie Bread     Oven: 180 °C / 350 °F
Preparation Time: 1 hour 30 minutes     Baking Time: 25 – 30 minutes

Ingredients

125 g Butter / Margarine
200 g Sugar ( 250 ml / 1 cup )
2 ml Salt ( ¼ tsp )
4 Eggs, beaten
240 g Cake flour ( 2 x 250 ml / 2 cups )
10 g Anchor Instant Yeast ( 1 packet )
410 g Creamstyle Sweetcorn
410 g Whole Kernel Corn, drained

Method

  1. Cream the butter / margarine and sugar together until thick and creamy.
  2. Add the salt and the beaten egg and stir until well blended.
  3. Mix the cake flour and the Anchor Instant Yeast together and add to the butter mixture. Mix together.
  4. Cover the bowl with lightly greased plastic and leave the batter to rest for 20 minutes.
  5. Knock the batter down with a wooden spoon and add the creamstyle sweetcorn and whole kernel corn. Mix through until well blended.
  6. Place the batter into a greased 1.5-litre-bread pan, cover with greased plastic and allow to rise in a warm place for
    20 – 25 minutes.
  7. Bake in a preheated oven at 180 °C / 350 °F for
    25 – 30 minutes, or until golden brown.

Mielie Bread